I then set my bread machine for the dough cycle. Check the dough mixture to see if you need to add more flour or a Tablespoon of water. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete. Divide the dough in half and with your hands, roll each one into a long tube and cut into roll size. Allow to double on a greased pan then cook in a preheated 350 degree F. oven for 9-12 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Notes: You can also make this recipe without a bread machine, by hand kneading, which is how I started making it.

I have read that the amount of flour needed for a bread machine varies on the atmospheric pressure and the age of the flour. Also, it will vary by the amount of honey you use. So, keep an eye on your dough, and add more as needed.

I have also stashed this dough in the refrigerator and cooked the next day, not quite as good, but still tasty.

I like to cook my rolls cut side up, but if you put the cut sides facing out, they will look more like Texas Roadhouse rolls.

And...if you like them even sweeter...add honey to the butter you are brushing the tops with after baking or serve with a butter + honey + cinnamon mixture :)

<p>Turned out delicious. Will make again. My parents were impressed too. Love the texture and look when they're done.</p>

<p>Oh my goodness, yay! Lucky parents to have such a thoughtful daughter and yummy rolls too! Thank you ErinW65 and happy baking!</p>

<p>I just made these and they are DELICIOUS!!!!!!!!!!!!!!!!!!</p><p>I will make these over and over again</p>

Yay! I can almost smell your yummy rolls and glad you have a new favorite recipe!

<p>delicious!! We are making it again today, as I think I actually let them rise too much the first time, so they weren't as dense as I would have liked, and we are adding a bit more butter and honey this time around. They seemed dark to me, so I will take the temperature down a notch, but they were still quite delicious!! :) </p>

<p>Wow, Kristen, nice rolls! This is one of <br>the hardest bread recipes to make, but once you get your baking and <br>rising time down, the &quot;Texas Roadhouse&quot; rolls are the best ever. </p><p><br> We purchased our current stove used from our neighbor, who had a <br>technician calibrate her oven, so it is by far the best oven I have ever<br> used. </p><p>New or used...whenever we replace a stove/oven I test the temperature with an oven <br>thermometer and make toast on cookie sheets to see where the hot spots <br>are. </p><p>I also recently learned that baking on foil lined pans will change the cooking time.</p><p>Happy experimenting with this recipe...you can never go wrong with extra butter and honey! </p><p>Thank you for the picture and kind words~your rolls look soooooo delicious, I want to grab one and eat it :)</p>

<p>2nd time the density was better, taste was off. Lol my oven is literally from 1962, and we cannot replace it, but I am tweaking! </p>

The only rolls I make now. Grandkids just love them. Batch in the oven right now.

<p>ooohhh! I can smell them now! Your Grandkids are the luckiest to have someone like you to make homemade bread for them, a memory in the making!</p>

Bread machine yeast is more or less just rapid rise yeast, and it works just fine in this application. I suspect the person having trouble with his second rise didn't cover the shaped rolls (I cover lightly with plastic wrap but a tea towel works as well) or possibly didn't have them in a warm enough location for the second rise. Mine are happily proofing at the moment and I can't wait to taste them right out of the oven!

<p>Yay, happy rolls are yummy rolls! I wasn't familiar with all the different types of yeast, so looked it up.</p><p>Active Dry: dissolve, will give 2 rises.</p><p>Instant Active Dry: milled finer so it does not have to be dissolved, will also give 2 rises. Can be used interchangeably with regular active dry, just skip the water activation.</p><p>Rapid Rise: Milled smaller so it does not have to be dissolved and also has additives, so you skip the first rise. It does affect the bread texture. Rapid rise can not be substituted for bread machine yeast.</p><p>Bread Machine Yeast: is milled finer so it does not have to be dissolved, is an instant yeast, but not a rapid rise. *It is also drier and hydrates more quickly than rapid rise. (*could not confirm this).</p><p>Fresh Compressed: solid block that commercial bakers tend to use and is more reliable and dissolves easily. It has a 2 week shelf life compared to a 1 year shelf life of the granular yeasts. Use 2x the amount of fresh yeast as granular yeast.</p><p>And this crazy...but now it makes sense tip from King Arthur's web page:</p><p>&quot;Keep in mind, also, the characteristics of your own kitchen. If you bake <br> bread all the time, your kitchen is full of wild yeast, and any dough <br>you make there will rise vigorously. If you seldom bake bread, or are <br>just beginning, your kitchen will be quite &ldquo;sterile;&rdquo; your dough won't <br>be aided by wild yeast, and will rise more slowly than it would in a <br>more &ldquo;active&rdquo; kitchen.&quot;</p><p>I bake bread every day, so my kitchen is a wild thing, and I also use lots of yeast, which means it's always fresh.</p><p>Thanks for the yeast and covering tip. I use my oven as a proof box on really cold days. Sorry for writing a book, happy baking!</p><p>This page was helpful for how much yeast to use:</p><p><a href="http://www.kingarthurflour.com/recipe/yeast.html" rel="nofollow">http://www.kingarthurflour.com/recipe/yeast.html</a></p><p>This page is very helpful explaining the different types of yeast: </p><p><a href="http://www.thekitchn.com/whats-the-difference-instant-a-54252" rel="nofollow">http://www.thekitchn.com/whats-the-difference-inst...</a></p><p>And this page for bread machine yeast:</p><p><a href="http://www.wisegeek.com/what-is-bread-machine-yeast.htm" rel="nofollow">http://www.wisegeek.com/what-is-bread-machine-yeas...</a></p><p></p>

I cant wait to try these. I like to make homemade butter by adding cinnimon and honey to heavy cream and mixing it for about 10 minutes. Enjoy!

In eighth grade, I made homemade butter for a science fair project and it turned out terrible. Your recipe sounds awesome and way easier than shaking a test tube for an hour. Thanks for sharing it.

<p>For some reason my rolls will not rise. Ive tried 3 times now but still can't get them to rise!</p>

P.s. Make sure your water is not too hot when you add the yeast. You could cut the proof time down also.

<p>I got it finally....apparently my wife had bought bread machine yeast instead of active dry. So if anyone tries to do that, it WILL NOT WORK! The yeast actually rose in proofing.....the dough just wouldn't rise after I pulled it out of the bread machine. Even after sitting for 12 hours! But I finally got em and they were wonderful, thanks!</p>

<p>Yay! Your rolls look delicious! </p>

Sorry about your rolls not rising DrifterDave :( is your yeast old? While your yeast is proofing see if you have a lots of bubbles. Are you using regular yeast and not rapid rise? Regular yeast does take longer, almost 3 hours to rise. I once had a bad batch of yeast, it was so frustrating! We buy it in bulk by the bag. Make sure your milk is cooled to lukewarm before adding it to the recipe.

Looks like a pretty straight forward process. I will most likely be making these for Thanksgiving now!

Great! I'm making them too! Give yourself plenty of time, they need to rise until double or they will turn out heavy.